Zuppa di Piselli Spezzati

Name: Zuppa di Piselli Spezzati (Split Pea Soup)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 carrot, peeled but left whole; 500 g (1 lb 2 oz) dried split peas; 2 tablespoons olive oil, plus some for the croutons; 50 g (1¾ oz) unsmoked pancetta, chopped; 1 tablespoon well chopped rosemary; grated parmesan; 4 slices country bread with crusts, roughly cut into 5 cm (2 inch) pieces; 1 white onion, peeled; 1 celery stalk (not too big)

Split Pea Soup

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

The split peas in Venice are green but you can use yellow, if you like. If you aren’t going to serve the soup immediately, you’ll need to add water when reheating it, then stir well because you’ll find that it has almost set into a thick block.

Ingredients

500 g (1 lb 2 oz) dried split peas
2

Europe
Italy
Soup
Mediterranean

Method

____Soak the peas in a big bowl of cold water for an hour or two. Drain well.

____Heat the oil in a large saucepan & sauté the pancetta lightly until softened & pale golden, being careful not to let it become crispy. Add the rosemary to the pan & sauté for another minute. Add the drained peas, stir well & then add the whole onion, celery stalk & carrot plus about